Trancheuse manuelle WMF Profi Plus en acier inoxydable

The WMF Profi Plus manual slicer is a stainless steel kitchen tool designed for precise slicing tasks in both home and professional environments. Constructed from durable stainless steel with a compact depth of 170 mm, this manual slicer offers a stable housing and a straightforward mechanical operation that supports repeatable thin and even slices. Its design focuses on ease of cleaning and long-term use while providing the control needed for a range of food items.

Advantages

The stainless steel construction provides corrosion resistance and simple surface cleaning. The compact 170 mm depth and balanced housing permit accurate control and stable placement on a work surface. Mechanical manual operation requires no power source and enables precise slicing thickness through controlled feed and knife motion. The overall build is intended for repeated daily use with minimal maintenance.

Suitable for

• Slicing cured meats such as ham and salami
• Preparing cheese slices for platters and sandwiches
• Cutting vegetables and fruits into uniform thin slices
• Small-batch deli and home kitchen slicing tasks

Key specifications

• Material: stainless steel housing and components for food contact areas
• Depth: 170 mm suitable for compact countertop use
• Operation: manual, non-electric mechanical feed and knife action
• Design: compact footprint for stabilised placement during slicing
• Cleaning: smooth stainless surfaces for easy wiping and maintenance

How to use

Place the slicer on a stable, level surface before use. Secure the food item against the carriage or support and operate the manual feed to guide the product past the blade in a steady motion. Adjust slicing technique—consistent pressure and uniform feed speed—until the desired slice thickness and evenness are achieved. After use, remove food residues and wipe all stainless surfaces with a damp cloth; follow any manufacturer guidance for disassembly if deeper cleaning is required.

Recommendations

For consistent results, use chilled but not frozen foods and ensure the blade and feeding surfaces are clean and dry before starting. Perform periodic checks of moving parts for smooth operation and remove any trapped debris to maintain slicing precision and hygiene.